Back home in Wales, we have seen a rise in the number of fantastic independent vegetarian eateries, especailly in the last five years. The majority of these are crammed in the city of Cardiff, the capital of Wales including its first 100% vegan cafe. You will also find some vegetarian and vegan eateries in other parts of Wales, such as The Quarry Cafe in Machynlleth, Mid Wales, Waverly Vegetarian Restaurant in Camathenshire
Anyway, here is my attempt at fine dining at home, a dish with lots of components. It is still missing a drizzle of sauce, something like a tahini lemon sauce and a bit of crunch perhaps by some spiced crushed nuts like a dukkah or even three seed coconut bacon. So this is work in progress.
Its a combination of Cauliflower Steaks and Cauliflower Buffalo Wings I've made in the past, served with sweet potato wedges and sauteed purple kale that I picked from the farmers market. D really enjoyed this meal. The cauliflower was cooked just right, tender but still with some bite and the Sriracha sauce had crept into the crevices of the cauliflower florets making them plump and juicy.
For the sweet potato wedges see here.
For the Grilled Cauliflower and Sriracha Sauce
1 large cauliflower
50ml olive oil
100ml sriracha sauce
For the cauliflower, slice it in half through the stem, then slice again. You should have four steaks, keep the florets too.
Heat a little oil in a wide pan, then add in the cauliflower steaks and cook turning once after 8 - 10 minutes on each side or until browned.
Transfer to a greased baking tin, then brush with the chilli sauce. Bake until tender around 10 minutes.
Serve with some sauteed greens.
Tahini Lemon Drizzle
Three Seed Coconut Bacon